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Salmon Avocado Mango Salad with Coconut Herb Dressing

As I explored more ways to eat healthy, change up boring salads, and work within what's best for my autoimmune disorder, I branched out and threw together a few new things that I hadn't tried together before. It was AMAZING!

I have been seeking ways to add in protein to my salads keeps them filling, nourishing and interesting. I added freshly cooked salmon. I get the individual freezer packs and it only takes about 20 minutes to cook on the stove. Perfect amount of time to get everything else ready. You can also prep this all in advance and store in the fridge.

Here is what I put in it.

  • Romaine lettuce

  • Green Peppers

  • Cucumbers

  • Fresh Mango

  • Cooked Salmon

I used a recipe for this delicious Creamy Coconut-Herb Dressing. It makes about 1 cup.

  • 8 ounces of plain coconut yogurt (I found this in the special food section at HyVee)

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon snipped fresh chives

  • 1/2 tsp salt

  • Pinch of freshly ground pepper

2 Tablespoons: 14 calories, 1g fat, 2g carbs, 0g sugars, 1g fiber, 0g protein, 172mg sodium.

Grab more recipes like this in the book Anti-Inflammatory Diet and Actions Plans.

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